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ROASTED RED PEPPER SAUCE |
MAKES 3 CUPS
This sauce freezes beautifully. It is wonderful served with
grilled fish or tossed in pasta.
1 tablespoon olive oil
1 cup sliced onions
2 cloves garlic, minced
2 2-ounce jars roasted red peppers, drained and
roughly chopped (or 4 medium peppers,
roasted, skinned, and chopped)
1/2 cup vegetable broth
salt & pepper to taste
1.) In a medium-size saucepan, heat olive oil. Add onions and
saute for 3-5 minutes. Add garlic and cook for an additional
minute.
2.) Add roasted peppers and vegetable broth. Bring to a boil,
reduce to a simmer, and cook for 10-12 minutes.
3.) Puree sauce in either a blender or a food processor until
smooth. Season with salt and pepper.
grilled fish or tossed in pasta.
1 tablespoon olive oil
1 cup sliced onions
2 cloves garlic, minced
2 2-ounce jars roasted red peppers, drained and
roughly chopped (or 4 medium peppers,
roasted, skinned, and chopped)
1/2 cup vegetable broth
salt & pepper to taste
1.) In a medium-size saucepan, heat olive oil. Add onions and
saute for 3-5 minutes. Add garlic and cook for an additional
minute.
2.) Add roasted peppers and vegetable broth. Bring to a boil,
reduce to a simmer, and cook for 10-12 minutes.
3.) Puree sauce in either a blender or a food processor until
smooth. Season with salt and pepper.
Ministry of Gates of Praise Ministries, Inc.
Copyright Gates of Praise Ministries 2007
Copyright Gates of Praise Ministries 2007